Sprengidagur on Tuesday 28th. It is the day when families should gather and eat an all-you-can-eat portion of salt-cured meat or salted meat in yellow lentil soup with potatoes and the beloved rutabaga turnip. Literally called explosion day, you should eat until you burst. The day is in preparation for the long fast until Easter, a tradition dating back to catholic times in Iceland.

is a selection of traditional Icelandic food, consisting mainly of meat (cured in lactic acid) and fishproducts cut into slices or bits and served with rúgbrauð (dark rye bread), butterand brennivín, an Icelandic snaps (not included). „Þorramatur“ is consumed during the Nordic monthof Þorri (Thorri), in January and February, particularly at the mid-winter feast of Þorrablót(Thorrablot) as a tribute to old culture. Being thus connected with the tradition of Þorrablót festivals, Þorramatur is most often served as a buffet.

Pickling (making food sour) is an ancient way to store and work food. For centuries this was the way to preserve food due to lack of salt. Slaughter season starts in autumn and food supposed to last until next autumn.

Pickled food is easy to digest and is much healthier due to vitamins and minerals that come from lactic acid.

This type of food is an important part of „Thorrablot“, but many enjoy it all year round. It is a pleasure to learn to eat food that has been with the Icelandic nation for centuries.